This way of cooking broccoli opens a whole new world of flavors for one of the most available vegetables. Make a medley in the skillet by cooking cauliflower, zucchini, or other cut-up vegetables at the same time. And even reluctant vegetable eaters (we have a few in my family) find broccoli irresistible with my Creamy Garlic Sauce.

　　

Ingredients

serves 6

　　1 1/2 to 2 pounds fresh broccoli on the stem

　　1/4 cup extra-virgin olive oil

　　6 plump cloves garlic, sliced

　　1/4 teaspoon salt, plus more to taste

　　1/4 teaspoon dried peperoncino (hot red pepper flakes)

　　

For Serving

1/2 cup or more Creamy Garlic Sauce (recipe follows)

　　

Recommended Equipment

A 12- or 14-inch skillet or sauté pan with a cover

　　

Creamy Garlic Sauce

2 cups milk

　　2 heads garlic cloves, peeled

　　4 bay leaves, preferably fresh

　　1/4 teaspoon salt, plus more to taste

　　1 tablespoon excellent extra-virgin olive oil

　　(makes 1 cup)

　　

Step 1

Rinse and drain the broccoli heads and cut apart all the main branches where they join or are attached to a central stem. Separate the clusters into medium-size florets, 2 to 3 inches wide at the top. If they are wider, slice them lengthwise. Cut their long stems so the florets are about 4 inches long.

　　

Step 2

Peel the tough skin from the stem pieces and slice them lengthwise in half, or in quarters if they are thick. You can also peel or slice off the tough fibrous layer of the large branches and central stems and slice up the fresh core into 4-inch sticks. Discard all dry and hard pieces.

　　

Step 3

Set the skillet over moderate heat, pour in the oil, and strew in the garlic. Cook the garlic slices for about 5 minutes, with an occasional shake. When they’re lightly caramelized, dump the broccoli pieces into the skillet, sprinkle the salt and peperoncino all around, and pour in 1/2 cup water.

　　

Step 4

Cover the pan, raise the heat slightly, and cook for 5 minutes, shaking the pan a couple of times. Lift the cover and toss everything very well, then cover again.

　　

Step 5

Let the broccoli cook another 3 to 5 minutes, and poke or taste a piece to check the tenderness. Cook longer, covered, if you want it softer. Remove from the heat and uncover the pan as soon as the broccoli is cooked through and still brightly colored.

　　

Step 6

Serve right away, in a pool of Creamy Garlic Sauce.

　　

Creamy Garlic Sauce

Step 7

Put the milk, garlic, bay leaves, and 1/4 teaspoon salt into a 2-quart saucepan. Bring to a boil and cook at a steady boil for 30 to 40 minutes or even more, gradually reducing the contents of the pot to 1 cup.

　　

Step 8

Pour and scrape everything into a wire sieve set over a bowl. Remove the bay leaves, and press and scrape the soft garlic through the sieve, making sure you get every bit of the delicious purée into the bowl.

　　

Step 9

Whisk the sauce until smooth, then whisk in the tablespoon of olive oil and pinches of salt to taste.

　　

Step 10

Reheat the sauce on the stove until warm. Thin it if you wish with milk or cream. Store in the refrigerator.

　　

Good With . . .

Step 11

Asparagus

　　

Step 12

Tomatoes

　　

Step 13

Zucchini

　　

Step 14

Leeks

　　

Step 15

Spinach

　　

Step 16

Just about everything goes with this

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.